Hung Lay Curry with Potatoes

Still excited from the last curry, Fischi and I prepared another curry from northern Thailand with the Chiang Mai curry paste last Sunday. The curry known as “Chiang Mai Curry” or “Hung Lay” is normally rather dry. However, since we still had some potatoes that needed to be used, we added some pork broth and simply added the potatoes to the curry. For this, our “Gaeng Hung Lay Moo Man Farang” had to do without peanuts, which we didn’t have on hand.

Preparation

First, of course, the Chiang Mai curry paste must be prepared according to recipe, if you don’t have some frozen. At the same time, about 400ml of water should be brought to a boil and the pork powder dissolved in it.

Then cut the meat into bite-sized pieces and peel the shallots and potatoes and cut them into rough cubes. Also cut the Thai chilis into fine rings.

Now bring some water to a boil for the freshly peeled potatoes and cook them until almost soft.

Meanwhile, heat some oil in a wok and fry the curry paste in it. When the paste releases its aroma, add the meat and Thai chilis and fry briefly. As soon as the meat has changed color, add the shallots and fry these too until they become translucent. Then deglaze everything with the pork broth and let simmer.

Now peel the ginger, chop or grate it finely and add it to the curry. Stir everything well and then add the tamarind paste and Nam Plaa Ra. Stir everything well again and add the potatoes and let simmer for another 8-10 minutes.

Serve the finished curry with jasmine rice.